-- Caroenum: Boiled must (you have to boil the new wine or grape juice
until it is only half the amount you started with).

-- Defritum: Either thick fIg syrup, or must that's boiled until you
have only a third of the amount with which you started.

-- Liebstoeckl: I didn't find an English translation. In Latin it's
called 'levisticum officinale'. It's an umbelliferous plant with
yellowish flowers. Its dried roots are used as spice. It seems to be a
kind of celery.

-- Liquamen: a salty fish sauce. Most of the time you can replace it by
salt.

-- Passum: Very sweet wine sauce, made by boiling the must (new wine or
grape juice) to thicken it. (maybe add honey? - just my guess)

-- Poleiminze: A kind of mint that's growing in inundated areas. Just
replace it by ordinary mint.

-- Saturei: I didn't find an English translation. In Latin it's called
'satureia hortensis'. It's a violet or white flowered kind of labiate
plants which grows mainly in Southern Europe. It's used as a spice
plant, especially for bean dishes.

-- Silphium: Its other names are 'Laser' or 'ferula asa foetida'. I've
noticed that it's also called 'hing' in the Indian cuisine. It is an
onion and garlic substitute and should be used rather sparingly because
of its very strong taste and smell.

(Apic. 7, 13, 1)
Ingredients:
------------
200g fresh or dried dates
50g coarsely ground nuts or stone-pine kernels
a little bit salt
honey, or red wine with honey (to stew)
Instructions:
-------------
Take the stones out of the dates and fill them with nuts or stone-pine
kernels. Sprinkle a bit of salt on the filled dates and stew them in
honey or honey-sweetened red wine. The dates have to be cooked in on
low heat until their paring starts to come off (approximately 5-10
minutes).
Note:
-----
You may also fill some dates with ground pepper. (I wonder how this
might taste - but that's a suggestion made in the original recipe.)

(Cato: de agricultura, 121)
Ingredients:
------------
500g wheat flour
300ml grape juice (or young wine)
2 tblsp anise seeds
2 tblsp cumin seeds
100g lard
50g grated cheese (sheep's cheese would be best)
ca. 20 bay leaves
Instructions:
-------------
Pour some must over the flour, add anise and cumin seeds, the lard and
cheese. Work it together until you have a reasonable dough. Form
rolls, then put one bay leaf under each of them.
Bake 30-35 minutes at 180 deg C.
Note:
-----
It's better to make the must rolls with yeast dough, because then they
can be kept longer, and they are not so hard. To make the yeast dough,
add 40g yeast to the flour + grape juice, leave it a while until you
continue like above.